Fermented Carrots With Dill (pikl-it)

Total Time: 72 hrs 10 mins Preparation Time: 10 mins Cook Time: 72 hrs

Ingredients

• 1 1/2 lbs shredded organic carrots (scrubbed well, don' t peel!)
• 3 heads dill or 1 tablespoon packed fresh dill weed
• 2% brine (19 grams pickling salt)
• 4 cups water
• 1 1/2 tablespoons water, for airlock

Recipe

• 1 load the 1-liter pickl-it with grated carrots and dill.
• 2 pack carrots to remove air pockets.
• 3 dissolve salt in water; pour over carrots until brine-height reaches the “shoulder”.
• 4 place lettuce, kale, chard, or cabbage leaf on top the shredded carrots,.
• 5 place dunk’r (weight) on top of chosen leaf material; insert flat-end of french rolling pin or wooden spoon into dunk’r to press carrots/leaf, expressing oxygen.
• 6 brine should extend 1-inch above carrots.
• 7 snap the pickl-it lid closed.
• 8 install airlock in lid (if it isn’t already in place), and add approximately 1 1/2 t water to the airlock, snapping on airlock plastic cover.
• 9 place pickl-it in a dark corner of the counter – for 3 to 5 days – drape towel around pickl-it, but not over airlock, blocking light.
• 10 ideal fermenting temperature is 72°f; if warmer, fermentation may occur in 3 days; if cooler, up to 7 days.
• 11 remove the airlock and insert the pickl-it plug’r for refrigerator storage.